21 May 2024


4 medium potatoes, peeled and julienned
1 large onion, finely sliced
2 green chilies, finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
2 tbsp mustard oil (or vegetable oil)
Salt to taste
Fresh coriander leaves for garnish


  1. Prepare the Potatoes:
    • Peel and julienne the potatoes, then soak them in cold water for about 10 minutes to remove excess starch.
    • Drain and pat them dry with a clean kitchen towel.
  2. Cook the Aloo Lachha:
    • In a Vardaan Cookware’s Stainless Steel Kadhai, heat 2 tbsp of mustard oil over medium heat until it starts to smoke slightly, then reduce the heat to medium.
    • Add mustard seeds and cumin seeds, letting them splutter for a few seconds.
    • Add the finely sliced onion and green chilies, sautéing until the onions turn golden brown.
  3. Add Spices and Potatoes:
    • Add the turmeric powder, red chili powder, and coriander powder to the Kadhai, stirring well to combine with the onions and chilies.
    • Add the julienned potatoes to the Kadhai, tossing them to coat evenly with the spices.
    • Season with salt to taste.
  4. Cook Until Crisp:
    • Continue to cook the potatoes on medium heat, stirring occasionally, until they become crispy and golden brown. This should take about 15-20 minutes.
  5. Garnish and Serve:
    • Once the potatoes are crispy and cooked through, remove the Kadhai from heat.
    • Garnish with freshly chopped coriander leaves.
  6. Serve:
    • Serve the Bihari Aloo Lachha hot as a snack or side dish.


  • If you have leftovers, store them in Vardaan Cookware’s Stainless Steel airtight container in the refrigerator for up to 2 days. Reheat in a frypan to maintain crispiness.

This deliciously crispy Bihari Aloo Lachha is a perfect snack or accompaniment to any meal, showcasing the rich flavours of mustard oil and spices. Enjoy your culinary adventure!

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